Grilled Rack Of Lamb With Fennel Dust And Pear Brandy Risotto | Aussie Beef & Lamb | Food Service |

Ingredients

• 6 quarts chicken stock
• 1 cup butter, divided
• 2 pounds mixed wild mushrooms, cleaned
• 1/2 cup dried cranberries
• 2-2/3 cups pear brandy
• 1-1/2 quarts heavy cream
• 1/2 cup butter
• 1/4 cup extra virgin olive oil
• 1 cup finely chopped shallots
• 7 cups Carnaroli rice
• 1-1/2 cups freshly grated Parmigiano-Reggiano cheese
• Kosher salt to taste
• Ground black pepper to taste
• 12 racks (about 1 to 1-1/2 pounds each) Australian Rack of Lamb, trimmed, frenched
• Extra virgin olive oil
• 1/4 cup chopped fresh thyme leaves
• 3 tablespoons kosher salt
• 3 tablespoons ground black pepper
• 2 tablespoons fennel dust